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Here’s how to make mulled cider in a slow cooker or on the stove! Infused with mulling spices like cinnamon and cloves, it’s a cozy drink that fills your kitchen with a beautiful aroma in minutes.
Here’s the perfect cozy drink for gray days and chilly evenings by the fire: mulled cider! Not only will it lift your spirits, it makes your entire kitchen smell like a candle shop. When I make this recipe, instantly everyone gathers around the pot, chattering and cupping their hands around the warm mugs.
Mulled cider is great for entertaining (like Thanksgiving and Christmas), since it makes a big batch. Here is my master recipe, with variations for both the stove and slow cooker!
Mulled Cider Spices You’ll Need
Mulled cider is made with whole spices, which infuse the entire drink with cozy flavor. If you taste straight apple cider, you’ll find the flavor is crisp and apple forward. But after simmering with mulling spices, the flavor blossoms into something warm and spiced.
Dried and ground spices end up making the drink cloudy, so you’ll use whole spices when simmering. Mulled cider spices include:
- Cinnamon sticks: These bring that signature warmth
- Cloves: Just the right amount adds spicy depth without overwhelming
- Allspice berries: These contribute a subtle peppery note
- Whole nutmeg: I use one whole nutmeg pod for earthy richness
- Star anise: This is the secret ingredient that makes everything smell like a candle shop. It’s star-shaped and is available at most grocery stores. If you can’t find it, you can also buy star anise online.
Tips for The Best Mulled Cider
Here are a few things to keep in mind when making mulled cider:
- Start with unfiltered apple cider. This is the type that is cloudy and still has the sediment. which has a more robust flavor than filtered apple cider (which is clear).
- Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time.
- Garnish last. If you cook mulled cider with fruit like orange slices and apple slices, they’ll fall to the bottom and the color will fade. Instead, use them as a garnish after cooking: it looks beautiful for serving!
- Strain if desired. Some brands of apple cider have some particulate in the bottom of the jug. This is completely expected! You can strain off any particulate that rises to the top, or just stir to re-incorporate it.
3 Methods: Stovetop, Slow Cooker or Instant Pot
There are a few different ways to make mulled cider: each have pros and cons! Here’s a breakdown:
- Stovetop method: The quickest! Only takes 1 hour. The only thing is you’ll have to watch to make sure that it stays on the lowest warming setting: it shouldn’t even come to a simmer.
- Slow cooker method: This method takes 3 hours. It’s totally hands off, great for times when you can throw ingredients in the slow cooker while you prep other foods. You can also leave it on the warm setting and serve it right out of the Crock Pot.
- Instant Pot method: This method is the same as the slow cooker method: use this version if you have a pressure cooker.
Variation: Make Spiked Mulled Cider
This mulled cider is fabulous on its own, but you can step it up by stirring in rum after simmering. The rum adds a bit of warmth and takes it to another level. Spiked mulled cider is the a perfect party drink!
If you’re serving a party where not everyone is drinking, you can also leave out the rum and let guests add a splash to their own drinks. The quantity in the recipe below adds only ½ tablespoon rum per glass, so all you need is a small swig!
How to Serve Mulled Cider
I love garnishing each mug with a fresh orange slice, some whole spices, and a few whole cranberries. It looks festive and smells amazing.
This drink pairs well with so many fall and winter foods. It’s fun alongside Pumpkin Bread, Apple Cinnamon Muffins, and Pumpkin Cookies for cozy afternoon snacks. It’s also great with holiday appetizers like Baked Brie, a Cheese Ball, or Cranberry Cream Cheese Dip.
For other warm drinks to round out your fall drink menu, you might also love Spiked Hot Chocolate, Pumpkin Spice Latte, or Homemade Hot Chocolate. And if you’re planning a holiday party, you could add my Apple Cider Sangria, Cranberry Bourbon Cocktail, or Mulled Wine.
Storage and Make-Ahead Tips
Mulled cider keeps well in the refrigerator for up to 3 days. You can store it in a large pitcher or sealed container with the spices strained out, then gently reheat individual servings on the stove or in the microwave.
If you’re hosting a party, you can make the mulled cider a day ahead and simply rewarm it before guests arrive.
Dietary Notes
This mulled cider is vegetarian, gluten-free, plant-based, vegan, and dairy-free.
Frequently Asked Questions
Absolutely! This recipe doubles easily and fits perfectly in a standard slow cooker or large stockpot. Just keep the spice quantities proportional to the amount of cider you’re using.
Use medium heat and stir occasionally. The spices should become fragrant within 2-3 minutes—if they start to smoke or darken too quickly, your heat is too high.
Yes! This is a completely family-friendly drink that kids love. The warm spices make it feel special without any alcohol needed.
Mulled Cider
Mulled cider is the ideal cozy drink for cool weather! Here’s how to make it in a slow cooker or on the stove. Infused with mulling spices like cinnamon and cloves, everything is better with a mug in hand!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Drink
- Method: Stovetop / Pressure Cooker
- Cuisine: American
Ingredients
- 1 whole nutmeg
- 10 allspice berries
- 10 cloves
- 2 star anise
- 4 cinnamon sticks
- ½ gallon apple cider*
- ¼ cup rum, optional
- 1 small orange, for garnish
- Whole cranberries, for garnish
Instructions
- Toast the spices: Add the nutmeg, allspice, cloves, star anise and cinnamon to the bottom of a pot (or to a skillet for Slow Cooker instructions). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
- Stovetop cooking instructions: Turn the heat to low. Pour in the apple cider and bring to below a simmer, just barely bubbling. Warm for 1 hour on low heat (don’t let it simmer). Skim off any particulate if desired, or stir to re-incorporate it.
- Slow Cooker & Instant Pot instructions: Place the apple cider in the slow cooker or Instant Pot (pressure cooker) with the spices. Cook on low for 3 hours OR Normal using the Instant Pot “Slow Cooker” setting.
- If using, stir in the rum. Garnish with orange slices and cranberries, then serve.
Notes
*Doubles easily, and fits into a standard slow cooker or Instant Pot.
Storage and make ahead tips: Mulled cider keeps well in the refrigerator for up to 3 days. You can store it in a large pitcher or sealed container with the spices strained out, then gently reheat individual servings on the stove or in the microwave. If you’re hosting a party, you can make the mulled cider a day ahead and simply rewarm it before guests arrive.
AM I GRINDING THE NUTMEG?
No, we use a whole one.
We are going to the Paris (Ontario) Jingle Bell Night this evening to kick off the Christmas season and I just put this in the slow cooker for when we get back. The house smells wonderful with all the roasting spices.